Latest revision as of 15:10, 2 October 2016

Makes: 12 Fritters

Active Time: 30 minutes

Total Time: 30 minutes

From: http://www.hannaford.com/recipe/Cauliflower-Corn-and-Cheddar-Fritters/11384.uts?#

See Also: https://www.hannaford.com/ensemble/Recipes/Fresh-Magazine/Breakfast-Brunch-lunch/Carrot-and-Chickpea-Fritters/pc/22280/c/28833/sc/28839/11385.uts?refineByCategoryId=28839#

http://www.hannaford.com/recipe/Zucchini-and-Feta-Fritters/11386.uts

Ingredients

3 cups cauliflower florets (about 12 oz.)

1 cup panko bread crumbs

1 cup shredded cheddar cheese

3 large eggs

1/2 cup fresh corn kernels

2 Tbsp. chopped fresh parsley

1/2 tsp. salt

1/2 tsp. dry mustard powder

Pinch cayenne pepper

1/4 cup vegetable oil

Directions

Step 1

Steam cauliflower until tender, then coarsely mash.

Step 2

In a large bowl, combine cauliflower, panko, cheese, eggs, corn, parsley, salt, and mustard powder and stir until well-combined.

Step 3

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Working in batches, drop 1/4-cup portions of fritter mixture into skillet, gently flatten with a spatula into 3"-wide patties, and cook until deep golden brown, 2 to 3 minutes per side. Transfer to a wire rack and repeat with remaining 2 tablespoons oil and remaining mixture.